Despite the expected rush for lunch, Leo Visser, protected by a professional apron and coat, spent the morning in the kitchen of the BliXem restaurant. Assisted by Pieter Peters and Johnny Bosveld, respectively owner and chef of the Stadstuyn restaurant and Ilja Donderwinkel, an instructor from BliXem, Leo managed to keep his end up. As the preparations progressed, he said, ‘Last year I went to Cuisine Culinaire Nijmegen on a Friday evening. I’m trying to find time for it again, because it’s a great way to round off the week. You need three ingredients for it so to speak: nice people, good food and obviously a good glass of wine. You certainly shouldn’t miss out on the last ingredient.’

According to the original recipe the salad was prepared for the occasion with lamb’s ham, young leaf salad and a splendid dressing with garlic and pine nuts. This is topped with a pitta bread with Royal Haskoning’s logo. ‘We make the logo on the pitta bread with herbs. Pop it in the oven and voilá.’ The Salade Royale is on BliXem’s menu in February as a seasonal speciality. The lamb’s ham will probably be replaced with Serrano ham; a more usual variety of ham in the restaurant. At the Stadstuyn the salad will be served up as Salade BliXem and Royal Haskoning, the Barbarossastraat office is serving up a BliXem roll as a variation on the salad.

Marie-José van Erp, manager of Blixem, spoke enthusiastically about the idea for this anniversary year. ‘Each month of the anniversary year we want to serve up a different lunch dish. We got in touch with several businesses and asked them to think up a dish. We had ‘the fitness roll’ from St Maartens Clinic and ‘the Purijn flatbread’. The Salade Royale is on the menu in February. We think that the initiative will be infectious, and that businesses will now approach us to think up a dish. Fantastic to see. We expect a lot of visitors to come and try the Salade Royale.’

www.blixemnijmegen.nl
 

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